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tuftearsIf you saw my previous cooking entry on a Chinese-style meatloaf, this week's experiment isn't really much of one - it's similar in principal, but I used ground turkey (1.2 lbs), grated zucchini instead of Napa cabbage (0.75 lbs), honey barbecue sauce and powdered ginger and garlic and minced onions (the dry kind from a jar) and some crushed red peppers, and oh, a small can of crushed pineapples, a couple tablespoons of light-sodium soy sauce, and a dash of sugar. I call this the 'Island-flavor meatloaf'. Hawaii-esque.
This is actually the part of the meatloaf I saved, with some condensation since it's been in the refrigerator, I didn't think to take a picture of the meatloaf right after cooking. Though I will note that it's creepy to look in the side of the toaster oven and watch it cooking inside a clear Pyrex baking pan - you can see the fat/juices bubbling up the side.
(The fact that ground turkey even manages to have any fat is kind of disturbing, too. It's 93% meat/7% fat, evidently.)
I should note that the blackened top isn't because I put some extra BBQ sauce on top - I should have, but I didn't - it's because the top of the meatloaf came so close to the ceiling of the toaster oven. Still, didn't hurt the flavor any.
The experiment came in that I'd intended to slice the meatloaf, then fry the slices with cheese on top to make them more like hamburgers, instead of serving with rice and veggies.
Unfortunately my mom doesn't have any frying pans at her house - probably because we don't trust her to watch her cooking - so I wound up simply microwaving the meatloaf slices with skim mozzarella cheese on top for a minute, then putting these on the whole wheat hamburger buns I brought, and microwaving the assembly for another 30 seconds. It was delightful but extremely light, compared to how dense a hamburger would have been.
IMO halfway successful experiment - next time I will have to bring a frying pan myself if I'm going to finish up a cooking project at my mom's place.
This is actually the part of the meatloaf I saved, with some condensation since it's been in the refrigerator, I didn't think to take a picture of the meatloaf right after cooking. Though I will note that it's creepy to look in the side of the toaster oven and watch it cooking inside a clear Pyrex baking pan - you can see the fat/juices bubbling up the side.
(The fact that ground turkey even manages to have any fat is kind of disturbing, too. It's 93% meat/7% fat, evidently.)
I should note that the blackened top isn't because I put some extra BBQ sauce on top - I should have, but I didn't - it's because the top of the meatloaf came so close to the ceiling of the toaster oven. Still, didn't hurt the flavor any.
The experiment came in that I'd intended to slice the meatloaf, then fry the slices with cheese on top to make them more like hamburgers, instead of serving with rice and veggies.
Unfortunately my mom doesn't have any frying pans at her house - probably because we don't trust her to watch her cooking - so I wound up simply microwaving the meatloaf slices with skim mozzarella cheese on top for a minute, then putting these on the whole wheat hamburger buns I brought, and microwaving the assembly for another 30 seconds. It was delightful but extremely light, compared to how dense a hamburger would have been.
IMO halfway successful experiment - next time I will have to bring a frying pan myself if I'm going to finish up a cooking project at my mom's place.
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Date: 2010-10-23 04:43 am (UTC)Yeah, foil-wrapping mighta worked. My original idea was to make it a round meatloaf by wrapping it up in aluminum foil to begin with and making it a cylinder, but I chickened out - wasn't sure the oven was big enough for that.